RECOMMENDATIONS

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  Carrot cake

  This classic cake is perfect with a cup of tea or coffee, and Rachel Allen’s version is chock-full of raisins and pecans and with a zesty orange cream cheese icing

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  Baked fruits with brillat-savarin mousse

  Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

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  Roast rack of lamb with crushed potatoes and caramelised garlic

  Slowly caramelised garlic adds a gentle flavour to Rick Stein's classic French roast rack of lamb

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  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

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  Crisp roast potatoes

  Tamasin Day Lewis's perfect accompaniment to a roast - golden crisp potatoes with a steamy centre for mopping up juices

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  Romana gnocchi with Napoletana sauce

  Gennaro Contaldo’s traditional Italian dish can be assembled the day before it is needed and baked just before your guests arrive

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

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  Bibimbap (vegetable, pork and rice bowl)

  Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

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  Ravioli with asparagus

  Aaron Craze cracks an egg into the centre of fresh ravioli to make an impressive pasta dish